Jeffrey Morgenthaler

Latest Drink Recipe

Here’s a fun little game you can play. Go ask someone – preferably someone not wearing arm garters or quoting Jerry Thomas – and ask them what’s in a Hot Toddy. The more people you try this game with, the better, because you’re going to get a lot of varied answers. But I’m going to go out on a limb here and say that you’re gonna hear a few of the following ingredients: Lemon… ginger… honey… cinnamon sticks… cloves… cayenne pepper.

The funny thing is that if you look at the earliest Hot Toddy recipe as it appears in Jerry Thomas’ 1862 Bar-Tender’s Guide, it contains none of these things. Here’s the recipe:

1 tea-spoonful of fine white sugar
1 wine-glass of brandy

Dissolve the sugar in a little boiling water, add the brandy, and pour boiling water into the glass until it is two-thirds full Grate a little nutmeg on top.

Water, sugar, brandy, nutmeg. Not even a lousy lemon peel. If you can’t think of anything less interesting or appetizing to drink, take a look at the recipe for the Hot Gin Toddy sometime. Anyway, as I was trying to standardize our Hot Toddy recipe for the bar a few years ago, I spent a lot of time thinking about how to stay true to the historical recipes while still offering a drink I felt our guests would enjoy. In the end, I decided to tell Jerry Thomas to take a flying leap and came up with something much more reflective of the style of cocktail we serve.

So, sure. We came up with a nice recipe that uses ginger and lemon, big deal. But during recipe testing something consistently came up that I felt was a common problem with Hot Toddies offered in many bars these days: they’re never hot enough. So I devised a solution: enter the Bartender’s Bain-Marie.

The technique is simple: fill a shaker tin halfway with very hot water, and build the drink sans water in a second tin nestled in the bottom shaker. Stirring the ingredients for a minute will raise the temperature to the point where we’re no longer serving cold or room temperature ingredients mixed with hot water. The now-warm drink is added to a preheated glass and finished with piping hot water.

Easy to do, and a hell of a lot safer to do at home than heating alcohol on the stovetop (note: do not heat alcohol on your stovetop). Here’s the recipe I landed on for those who want it:

Hot Toddy

Stir bourbon, ginger syrup*, lemon juice and allspice or pimento liqueur in Bartender’s Bain-Marie until warmed through. Transfer to preheated mug and top with boiling water. Garnish with orange peel.

Ginger Syrup

I always refer to this as the “San Francisco Ginger Syrup” method, as I stole it from Jon Santer, who I believe learned it from Thad Vogler, who probably didn’t steal it from anyone because Thad is a genius. At any rate I’ve rarely heard of bartenders in other cities doing it this way and when I have, it’s because they’ve learned it from someone from San Francisco. It’s easy to make, and delicious to use.

Simply combine cleaned (no need to peel the ginger) and roughly-chopped ginger (each piece should be about the size of your pinkie-tip) in a blender with equal volumes of sugar and boiling water. For this I’ve used 8 ounces of chopped ginger, 8 ounces of sugar, and 8 ounces boiling water. Blend on high until mixture is smooth, and then fine-strain through a sieve.

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About Me

My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.

I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary.

The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.

One interesting fact about nature is that there are hundreds of near-Earth asteroids hurtling through space right now as we sit here and play on our computers. What is of particular concern, though, is that if one of those asteroids had landed on the Teardrop Lounge on Saturday, Murray Stenson would have had to teach the entire Pacific Northwest how to tend bar again.

I was there too, representing Southern Oregon, making drinks, taking notes, and filling my camera with photos.

Our guests arrived at noon and were greeted with a Rocky Mountain Punch, a light, zesty concoction of Jamaican rum, champagne, maraschino liqueur, sugar and lemons. While the ingredient list might seem bizarre considering the era and originating locale, Wondrich assured the crowd that saloon supplies were a priority well above schools and healthcare in the great American frontier. I think the crowd came to understand their appreciation for this decadent, yet perfectly-balanced drink.

Daniel Shoemaker and I originally bonded over two things: our interest in making rare and lost ingredients, and our adoration the Japanese Cocktail. So we collaborated on just that for the first official cocktail of the event. David spoke about the fact that the Japanese is probably one of the few drinks in Jerry Thomas’ Bartender’s Guide that he actually invented, possibly as a tribute to the Japanese delegation’s visit to New York in June of 1860. I’ve had many Japanese Cocktails in the past, but was looking forward to trying one with such exquisite ingredients as we had on hand.

Daniel was able to procure two bottles of Dudognon, a beautiful and rare 15 year-old Grande Champagne cognac, and he provided a house-made orgeat made from blanched almonds touched with sugar and orange blossom water.

I spent the two weeks leading up to the event recreating Boker’s Bitters based on a recipe by Ted “Dr. Cocktail” Haigh. Boker’s was used extensively in cocktails during Jerry Thomas’ era, but sadly hasn’t been made since then. Thanks to the good research and estimations and approximations by others, we now have a recipe that we believe comes close. I used a base of Wild Turkey 101-proof rye, and added quassia chips, cardamom, orange peel, black catechu and malva flowers (for color) and steeped the mixture for ten days before filtering it and watering it down for use as decanter-style bitters.

The result was a Japanese with a depth and sophistication that I’d never been able to experience with my Monin or Torani orgeats and two dashes of Angostura. The touch of orange blossom in the orgeat, the distinct lack of sweetness in the Boker’s, I think I – finally – fully understand this drink.

Next, David talked about one of his personal favorites, the Improved Whiskey Cocktail. Made with Buffalo Trace bourbon, absinthe, simple syrup, maraschino and bitters, I didn’t get a chance to listen to his entire speech for the sound of my shaker rustling ice cubes in my ear. However, the nose, texture and palate of this drink as it stands up next to, say, a proper Old-Fashioned is sublime.

After a well-earned break with a Stone Fence, made sissy-style with non-alcoholic cider in place of hard cider, I was confronted every couple of minutes by a guest examining their drink with a look of genuine surprise. “This is so much more than the sum of its parts!” was the most astute comment I received, and I was in complete agreement.

Alyson Dykes was greeted by the well-lubricated crowd with the enthusiasm of a prison work crew that hadn’t seen a female in months, but she quickly tamed them with the Buck and Breck, a brilliant selection and a wonderful drink comprised of Remy-Martin VSOP cognac, a dash of absinthe, two dashes Angostura and a top-up of Oregon’s own Argyle brut sparkling wine, all together in a sugar-frosted champagne coupe. Genius.

Kevin Ludwig came in and presented the penultimate drink of the day, the Coffee Cocktail, which Wondrich surmises came from New Orleans (I’ll buy that). Despite its name, the Coffee Cocktail contains no bitters and no coffee, but rather a bizarre blend of cognac, port wine, sugar, and a whole egg. And despite the recipe, Kevin’s version contained no port, but instead a wonderful Rancho de Philo California “triple cream” sherry that stood in perfectly for the port.

Mr. Wondrich closed the event with a demonstration of the Blue Blazer, and as everyone piled into the darkened hallway to watch, I found myself not thinking about the flammability of the curtains or wondering if David had consumed as many drinks as I had, but rather thinking about Jerry Thomas and imagining that this little group of Pacific Northwest cocktail enthusiasts, his stalwart followers, would make the old man proud.

Later that evening, there was much jocularity and celebration of the day’s event. And as we crossed from place to place, I realized that while in the thick of things I had forgotten to give thanks for being given the opportunity to help execute – and consume – some of the best drinks made in Portland that day.

And as much as I enjoyed the look of horror on Paul Clarke’s face after being served a Sazerac, shaken and strained into a warm cocktail glass, pale orange with a single drop of Peychaud’s and garnished with a limp, dribbly lemon peel, I came to understand the power of the event we had just come from and had the unnerving realization that not everyone was familiar with Jerry Thomas or David Wondrich. It was enough to make me exclaim, “Hey, Paul, you’re not going to actually drink that, are you!?”

David told the crowd on Saturday that his goal when embarking on this path of his was to be able to walk into any bar in America and be able, once again, to get a good drink. And after hopping around a mid-sized American city on a Saturday night, it looks like we’ve only just begun.

You know, John, I’d rather not share. Suffice it to say, it’s hard to get a decent Sazerac at most bars. But hopefully with more Jerry Thomas events like this one, that will become less common.

Sorry I forgot to mention it, but David was using Laphroaig Cask Strength in his Blue Blazers. The peatiness gave the drink a spectacular shine through the other ingredients, and I’ve always enjoyed the mild sweetness of Laphroaig.

24 Mar 2008 at 6:44 PM 6. John Claude

The only place I’ve ever had a decent one was at the Heathman Hotel’s bar, downtown Portland. I wouldn’t even really bother asking at most places. I’ve been offering them up to people at my bar (The Cafe Wonder) and they always seem to love them.

I can’t wait to move to Rhode Island (next week) and get out from under the thumb of the OLCC and their controlled liquor list. I have a bottle of Violette I want to play with but I can’t at work for fear of a huge fine should one of their “officers” wander in. Meh.

It was a pleasure to meet you in person (and at such a striking event). My little monkey notebook is full of notes to be pondered for quite a while to come. I’m so in love with the pastis+bitters modifier.

Sad, Sorrow, Unhappiness, a sorry state of affairs that I was not in attendance.
Perhaps if your writeup was not so damn good. I could make it through the day without breaking into sudden fits of rage…..
Opps ,,, I just remembered. I’m in Indianapolis. I’m all better now.
Sounds like all of you had one of those extremely rare “Perfect Days”

I’m looking forward to the Sazerac discussion. Although I’ve not had one in New Orleans, I’ve fallen in love with those I’ve made and the ones poured for me at Roux, here in Portland. Seems to me I had a very good Sazerac at Clyde Common as well.

Laphroaig Cask Strength in a cocktail? The mind reels. A cocktail?

24 Mar 2008 at 8:52 PM 12. John Claude

Ah, I almost forgot, Charlie at Clyde Common made me a good one once. My bad.

Well, evidently you’re world famous, because you put my picture on your blog, and the same day I get a call from a friend in California to say that I’m famous. And with me next to the inimitable Mr. Wondrich, no less.

Actually, I ran into Dave at Vessel tonight and had a nice conversation about 80s punk bands. Evidently, he was a bass player in one. The cocktail world is an interesting one, no?

The seminar was great, as was the bar hopping afterward. Portland is really taking off. I’ll be back soon, and repeatedly.

I missed the crappy Sazerac. Was that at the hotel bar? I guess I lucked out — I was busy checking in, so I never got a drink there. Poor Paul.

Will have to figure out how to get to Eugene soon. Meanwhile, see you in Seattle?

Me, I went to one of my city’s supposedly hot cocktail spots the other day and didn’t even get bitters in my Manhattan. The District IS getting better, but the Pacific Northwest sounds pretty good by comparison!

25 Mar 2008 at 1:34 PM 16. dshenaut

Nicly done. Who is that with the big glass of water? Nice smile but put down the F*ing water!

25 Mar 2008 at 1:40 PM 17. Jessica Hutchinson

Oh my goodness, it’s me!

That was indeed quite a day. See Alan and I had just watched David Wondrich making the blue blazer on youtube the night before, so to watch him do it the next day was awesome.

We also were sitting two seats away from the actor, Jose Zuniga at Clyde Common (he’s in Conair, Constantine, CSI).

I’m feeling guilty for my enthusiastic recommendation to that one place. It is amazing how much my tastes have changed since I last frequented there. The service was the saving grace. He gave us a ton of free fries!

25 Mar 2008 at 1:47 PM 18. JD

#15/Jacob – My buddy just finished bartending school as he needs a new night job. He told me that a Manhattan is always made with bourbon (nobody drinks rye!) and the bitters are strictly optional :-(

Jeffrey – will you be giving a more detailed recipe of your bitters?

25 Mar 2008 at 1:51 PM 19. John Claude

JD.

Tell your friend he just wasted his money and to go apply as a barback somewhere. Bartending school. That’s so cute.

He should probably also do a little reading from Jeffrey’s list of recommended books.

John Claude, I got that same advice in 1969, when I was all hot to go to bartender school. I’d also been given similar advice by an old Swiss executive chef (although his was more like “No! Don’t do it! It’s slavery!”)

JD’s friend should also check out the great video here on Jeffrey’s blog about how to make a daiquiri, the American Bartending School way. Although it would have been more valuable before he took the course.

25 Mar 2008 at 2:03 PM 21. John Claude

Slogging your way up from the bottom is the only way to do it. I love it when people think bartending is some sort of entry level position.

The wise bartender of 40 years ago told me that the most critical skill for a bartender was dealing with customers and providing great service. My own experience on the other side of the bar bears him out.

sure wish i could have been there…. sounds like a blast! ah well, just got my tickets to NOLA and will have to make do waiting for that event…. pretty sure i’ll get a decent sazerac there. at least i’d hope so….

Damn sorry I missed it.
Hope you saved some Rittenhouse for me – I’m in serious need of a decent Manhattan this weekend. And I hate NY.

Looking forward to it –

- Lost in UO Law School

28 Mar 2008 at 8:33 AM 29. ND

Great article, thank you! I hate to sound like a bartending school dropout, but how exactly do you make that Improved Whiskey Cocktail?

28 Mar 2008 at 6:26 PM 30. Cole Danehower

Last Saturday’s Jerry Thomas tribute was really quite Wondrichful! As a relative neophyte in the realm I learned a great deal, and have since added the Improved Whiskey Cocktail to my limited at-home repertoire . . . and the Japanese is next up.

As for Portland Sazeracs (perhaps my favorite cocktail) I haven’t had a really good, classical one . . . or at least one that beats what I’m doing in my own kitchen (my bar). Of course, I haven’t yet been everywhere (I’m heading to Clyde Common next week to taste Charlie’s). The two times I ordered it at The Heathman, I felt it was way to sweet . . . but it depends on who is making it. I disliked their Manhattan the first time I had one (too sweet, again), but the last time my wife and I agreed that it was killer.

Now, I NEED to get down to Eugene specifically to sample your skills, Jeffrey!! I’m looking forward to it!!

29 Mar 2008 at 6:02 AM 31. blair frodelius

I think a great idea would be a Jerry Thomas Tour. Why not? Get the top bartenders from around the country to make some of the Professor’s tipples, while folks like Dave W., Ted H., or Bob H. give historic background on the spirits themselves. Northwest has had theirs, now it’s time to move across the country!

29 Mar 2008 at 9:40 AM 32. Rob~

Mr. Morgenthaler,
I love the site and I’m a big fan. I hope you can post the Boker’s Bitters recipe for all of us. Keep up the great work and I hope to hear from you soon.

27 Mar 2012 at 2:18 PM 33. Ginty

Hey, any leads on the homemade orgeat recipe? I don’t have a lot of options in my area to buy, but I DO have some spare time on my hands.

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